Sunday, February 8, 2015

Making Jalapeno Poppers without the Breading

Original Post Date: August 29, 2013
I usually enjoy almost any type of pepper, whether it is hot, mild or sweet. However, the common cheddar jalapeno poppers don't really float my boat. I mean, they are good in a way, but to me, they usually have too much breading and cheese. In fact, they usually have so much extra crap on them, I can barely taste the jalapeno! Well, today, I went out to the garden and snagged about 8 peppers. I felt like doing a little culinary experiment in the kitchen today, you know, a little pre-supper snack; ha!

Anyway, I washed the jalapenos off, cut the tops off, sliced them in a vertical fashion, so now I was left with 16 pepper halves. From there, I bored out the centers, removing the seeds and some of the membranes. Then, I threw them (or placed, depending on your speed) into a pot of boiling water to soften them up. I boiled them for about 5 minutes. I already had the oven pre-heated to 400 degrees. I took my boiled peppers, placed them on a cookie sheet, then filled the centers with little bits of American cheese, since I didn't have any cheddar. I sprinkled some black pepper on top of the semi-stuffed peppers, and baked them in the oven for about 7 minutes. I let them cool down for about 2 minutes, and watched them disappear. Oops, I forgot to take a picture of the finished product though, since they were already gone before I thought about posting this; ha! Bottom line: I liked them much better than the standard cheddar jalapeno poppers, as I could actually taste the yummy jalapenos and I didn't have all that grease, breading and excess cheese getting in the way; cheers!

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---End of Post "Making Jalapeno Peppers without the Breading"

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